Name: Stir-fried asian greens with mixed mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 teaspoon sesame oil; 2 teaspoon vegetable oil; 2 clove garlic, crushed; 3 x 10cm sticks (60g) finely chopped fresh lemon grass; 8 centimetre piece fresh ginger (40g), grated; 600 gram oyster mushrooms, chopped coarsely; 600 gram button mushrooms, chopped coarsely; 600 gram baby buk choy, chopped coarsely; 1 wombok (700g), chopped coarsely

Stir-fried asian greens with mixed mushrooms

These stir-fried greens with mixed mushrooms are deliciously healthy. The unmistakeable Asian flavours lift an otherwise ordinary dish to a tasty and satisfying light lunch or dinner.

Serves 4

Cook

20M

Ingredients

2 teaspoon sesame oil

2 teaspoon vegetable oil

2 clove garlic, crushed

3 x 10cm sticks (60g) finely chopped fresh lemon grass

8 centimetre piece fresh ginger (40g), grated

600 gram oyster mushrooms, chopped coarsely

600 gram button mushrooms, chopped coarsely

600 gram baby buk choy, chopped coarsely

1 wombok (700g), chopped coarsely

Method

1.Heat oils in wok; stir-fry garlic, lemon grass, ginger and mushrooms until browned lightly. Add buk choy and wombok; stir-fry until greens are just wilted.

2.Serve stir-fry with lime wedges, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook